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–+ servings

Shrimp Curry in a Hurry

Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup sour cream, Shortcut
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon salt
  • dash black pepper
  • 1 cup cooked shrimp, tails removed
  • 1 recipe Saffron Rice, or hot cooked rice, Link in Notes

Instructions
 

  • Melt the butter in a medium saucepan. Add the onion, bell pepper, and garlic. Cook until tender but not browned.
  • Stir in the sour cream, curry powder, salt, and pepper.
  • Add the shrimp and stir in. cook until heated through, stirring often.
  • Serve over Saffron Rice or just hot cooked rice. Enjoy.

Notes

Low cost per serving, but depends on where you source the shrimp.
Additional recipe: Saffron Rice.
Shortcut: Sour Cream.